Estonian restaurants come to Belgium
From March 31 to April 2, everyone in Belgium has the chance to try the pork dishes made by chefs from Estonian restaurants.
The restaurant Bordoo is located in the Three Sisters Hotel, which is certainly one of the most unique hotels in Tallinn. As one would expect, the restaurant is not inferior to the inimitable image of the hotel. The executive chef Tõnis Siigur is undoubtedly one of the greatest chefs in Estonia.
The dishes at Bordoo received the highest marks at judging the menus of the Pork Month. The most remarkable of all the options in the menu was Rich Pork Lard with Liver and Apple Chutney, which can be easily confused with foie gras, if one is to be guided by taste alone.
The pork menu of Bordoo can be sampled in the restaurant Le Mystique, which can be found in the Heritage Hotel in Bruges.
In the last two years, Restaurant Ribe has been second in the list of Tallinn’s restaurants. It is a place most recognised for its excellent service, but the kitchen of the restaurant is improving every year. The restaurant's head chef Jevgeni Jermoshkin also cooked for Belgian monarchs during their visit to Estonia.
What is enticing in the case of the Ribe pork menu is that rustic national dishes have been turned into sophisticated gourmet meals. The menu of Ribe can be tried in Restaurant Heliport in Liège.
There are only a few restaurants in Estonia that specialise solely on Estonian cuisine. Estonian food comes from simple farm kitchens and is mostly made of simple products grown on one's own land in one's own garden. Not many people can manage preparing modern dishes of simple origins. But it is done in Restaurant MEKK. The chef Rene Uusmees can indisputably be titled the most active innovator of Estonian cuisine at the moment. The restaurant MEKK is the favourite place for the people of Tallinn to take their guests.
Now that MEKK is offering its dishes in Restaurant Salon des Anges located in Hotel Leopold in Brussels, an invitation to the restaurant can be expected by all the inhabitants of Brussels with acquaintances among local Estonians.
The restaurant Senso is loved by the residents of Tallinn as an excellent place to eat and spend one’s free time. The chef Andres Rahula does not shy away from combining different flavours, resulting in an exceptional menu unlike any other.
The most remarkable dish in the Senso pork menu is the traditional pea soup. However, nothing but the basic products and single flavour nuances have remained from the traditional soup. And on top of everything, Belgian beer has been used to make the new version of Estonians' national soup!
Such a dish would feel welcome in the restaurant Chou in Brussels, which is exactly the place hosting Senso.
How is it that the restaurant usually offering the things it has been named after is suddenly preparing pork dishes and serving them with beer? This question should be asked straight from no one else than F&W’s chef Janno Lepik. All the dishes at F&W look Nordic and minimalistic. Perhaps the look will not encourage you to expect anything special from the taste, but do try them!
Janno Lepik is a master of choosing the most fitting raw produce and letting them “speak for themselves” on the plate.
A taste of the pork menu of the Tallinn restaurant Fish&Wine can be had in the restaurant SmoodS, located in Hotel Bloom in Brussels.
Truffe comes from Tartu, the second largest city in Estonia. Tartu is above all known as a youthful university town, quite suitable for a place like Truffe.
In Brussels, Truffe is hosted by the restaurant t’Spinnekopke. At a first glance, these two seem like the opposites of each other, but the feeling is only a fleeting one. Truffe is not offering more than just one dish in Brussels, but it goes perfectly with the traditional beer kitchen of t’Spinnekopke.
Joel Ostrat, Truffe’s chef is a young and inquisitive person – something that can be sensed in the dishes prepared by him.